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Banana-Bran Muffins

Winter 2004, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (546 votes)

By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.



READER'S COMMENT:
"I changed this recipe up a bit, in order to use up some canned pumpkin in my fridge. I doubled the recipe using three eggs, 2 cups of pumpkin, 1/3 cup oil, 1/2 cup mini chocolate chips, 1/2 chopped dates and about 1/4 cup crushed flax...

83 Reviews for Banana-Bran Muffins

06/13/2010
Anonymous

My family loves these muffins (I am actually making them again today)! I substitute whole wheat flour for all the flour detailed on the ingredients list. They freeze and thaw well, too.

Comments
06/09/2010
Anonymous

These muffins are fabulous! My husband is happy to eat them for dessert!

Comments
06/07/2010
Anonymous

Substituted applesauce for the Canola oil and omitted the chocolate chips,added falx seeds.Great start in the AM or as a dessert after dinner

Comments
06/04/2010
Anonymous

These muffins are great and easy to make. While the bran flavor is noticeable the sweetness and moistness more than make up for it, making these muffins a hit with even picky eaters. I did add a little more banana than suggested which I would recommend as when using only a cup the banana flavor is too subtle. The chocolate chips make it seem like an indulgence when these muffins are actually a healthy meal. On my next batch I think I may add a little unsweetened flaked cocunut to the mix.

Comments
05/21/2010

Wonderful muffins. I add raisins instead of chocolate chips. They freeze great. When my husband sees the bananas get brown he gets happy because he knows that he'll have muffins soon. They're moist, crumbly and fiber-ful... perfect!

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